by Sally Hillis, R.D., Hillis & Company, Lincoln, Nebraska
Makes 1 dozen 1/2-cup servings
A sorbet is a delicious frozen concoction, generally made with pureed fruit and often containing wine or liqueur. Sweet and palate-cleansing, a sorbet can be made using an ice cream maker—but unlike ice cream, it contains neither air nor dairy products. A sorbet can be used between courses or as light dessert after a meal.
This sorbet recipe is much healthier than many traditional recipes. The simple syrup has less sugar; the fruit provides the sweetness and flavor. We freeze the sorbet on sticks for a quick, refreshing summer snack.
- 1 cup sugar
- 2 cups water
- 1 quart fresh, ripe strawberries, cleaned and de-stemmed
- 1/2 cup fresh squeezed orange juice
- 1/2 cup fresh squeezed lemon juice
Make a simple syrup by combining sugar and water in a small saucepan. Heat to a low boil until sugar dissolves, then cool. Refrigerate until ready to use.
Puree strawberries in a food processor, adding orange juice and lemon juice to puree. Pour puree into ice cream maker and begin mixing. Add 1/2 cup simple syrup. Taste; add remaining simple syrup as necessary to achieve desired flavor. Continue mixing, following ice cream maker’s directions for mixing duration.
When sorbet has reached a creamy consistency, transfer to an airtight container and place in freezer. Remove about 15 minutes prior to serving.